Methods for sterilising jars

Put jars and lids through the hottest cycle of a dishwasher without using any detergent. Lie down jars and Stand jars upright, without touching each other, on a wooden board on the lowest shelf in the oven. Turn oven on to lowest possible temperature, close the door and heat jars through for 30 minutes. Remove from oven or dishwasher with a towel, or from boiling water with tongs and rubber-gloved hands; water will evaporate from hot wet jars quite quickly. Stand jars upright, without touching each other, on a wooden board or a bench covered with a towel (to protect and insulate the bench). Pour hot preserves into hot jars until filled to the top (unless indicated otherwise by the recipe). Hold jars firmly with a towel or oven mitt and secure lids tightly. Leave pickles to cool at room temperature before labelling jars and refrigerating.